Description
Enjoy this “grown-up” version of the ultimate in comfort food. This Broccoli Chicken Pot Pie recipe is super easy-to-prepare, and so incredibly delicious!
Ingredients
Scale
- 2 cups shredded chicken
- 2 sheets store-bought pie crust
- 5 tablespoons butter, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 3/4 cup potatoes, tiny dice
- 1 teaspoon salt, more for taste
- 1 teaspoon black pepper
- 1 celery stalk, minced
- 1 broccoli crown, cut into tiny pieces
- 3 tablespoons flour
- 3 cups chicken stock, plus
- 1 tablespoon chicken bouillon (optional)
- 2 bay leaves
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 cup heavy whipping cream
- 1/3 – 1/2 cup Gruyère cheese, shredded
- 1 egg, with water for egg wash
Instructions
- Preheat oven to 375°F (190°C).
- Heat two tablespoons of butter in a pot, or deep pan.
- Add the shallots, potatoes and celery.
- Season with salt and black pepper.
- Sauté for 2-3 minutes.
- Add the broccoli and diced potatoes. Allow the mixture to cook for another five minutes on medium heat.
- Add in the remaining three tablespoons of butter.
- Once the butter is melted, sprinkle in the flour.
- Cook for a minute or two to cook off the raw flour taste.
- Pour in the chicken stock. Optionally, add in chicken bouillon.
- Turn up the heat to almost a boil.
- Scrape up any bits from the bottom.
- Add in the bay leaves and fresh thyme.
- Reduce heat and simmer for ten minutes. (If the mixture seems too thick, add a touch more stock).
- Pour in the heavy whipping cream. Heat through.
- Remove the bay leaves and celery stalk.
- Slowly incorporate the cheese.
- Add in the shredded chicken.
- Taste for salt.
- Cut dough to fully fit the bottom and sides of the individual ramekins. (See post on how to create a large pie).
- Place dough. Poke the bottom of the dough with a fork to make a few holes.
- Ladle in the broccoli chicken mixture.
- Cut dough to cover each ramekin. Place dough and pinch edges to seal.
- Cut two slits for venting the dough.
- Prepare an egg wash. Brush the dough with the egg wash.
- Bake for 30 to 35 minutes, or until the crust is golden brown.
- Garnish with fresh thyme leaves.
- ENJOY!
Equipment
Oven-Safe Individual Pie Plates
Buy Now →Decorative Ceramic 9″ Pie Dish
Buy Now →Notes
- For ease, shred store-bought rotisserie chicken.
- Feel free to add your favorite vegetables.
- Dice the potatoes as tiny as you can to ensure tenderness.
- Simmer to allow the flavors to develop and the chicken gravy to thicken.
- Slowly incorporate the cheese to prevent clumping.
- Taste for salt prior to filling the ramekins.
- If the sauce is too thick, add a touch more stock or cream.
- Properly vent the top crust to allow steam to escape.
- Brush the top crust with an egg was for a glossy finish.
- If you do not want to make individual pot pies, prepare using a larger pie dish or cast iron pan.
- Allow the pie to set for a minutes after baking to allow the filling to set.
- Leftovers can be stored in the fridge for up to 3 days.
- This chicken pot pie can easily be made ahead and baked later, or frozen up to 3 months.
- Always have extra pie dough at the ready in case two crusts are not enough to fit the ramekins.
- This recipe will yield four, 5.5″x2″ individual pot pies, or one 9″ chicken pie.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American
Nutrition
- Serving Size: 1 serving